Red Wine-Poached Fig and Ricotta Tarts

The wine mixture used as a poaching liquid for the figs is reduced to create a rich sauce that is drizzled over the finished tarts. Briefly poaching the figs infuses flavor and makes them even more tender, but you can skip this step and just make a sauce to drizzle over raw figs. You can also make this in a 9-inch round removable-bottom tart pan and increase the baking time to 10 minutes or until lightly browned.

Ingredients

1 cup Zinfandel or other fruity dry red wine

1 cup water

1/2 cup sugar

1/4 cup fresh orange juice

1 tablespoon fresh lemon juice

12 fresh figs, halved (about 3/4 pound)

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

3/4 cup part-skim ricotta cheese

2 tablespoons honey

Fresh mint sprigs (optional)

Nutritional Information

Calories 286

Caloriesfromfat 28%

Fat 9g

Satfat 4g

Monofat 3.7g

Polyfat 1g

Protein 4.3g

Carbohydrate 46.6g

Fiber 2.5g

Cholesterol 12mg

Iron 0.5mg

Sodium 131mg

Calcium 92mg

Calories 286

Caloriesfromfat 28%

Fat 9g

Satfat 4g

Monofat 3.7g

Polyfat 1g

Protein 4.3g

Carbohydrate 46.6g

Fiber 2.5g

Cholesterol 12mg

Iron 0.5mg

Sodium 131mg

Calcium 92mg

How to Make It

Step 1

Combine first 5 ingredients in a large saucepan; bring to a boil. Add figs. Reduce heat; simmer 2 minutes. Remove figs with a slotted spoon, and place in a shallow dish. Cover and chill. Bring the cooking liquid to a boil, and cook for 15 minutes or until reduced to 1/2 cup. Cover and chill.

Step 2

Preheat oven to 450°.

Step 3

Roll dough into a 12-inch circle on a lightly floured surface; cut dough into 8 (4-inch) circles, rerolling dough scraps as necessary. Fit each dough circle into a 3 1/2-inch tart pan. Bake at 450° for 7 minutes or until lightly browned. Cool completely on a wire rack.